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Jamaican Curry Chicken Recipe
Jamaican Curry Chicken Recipe
Jamaican Curry Chicken is a vibrant and aromatic dish that showcases the rich flavors of the Caribbean. This dish features tender chicken pieces simmered in a spicy curry sauce, complemented by vegetables and coconut milk. It’s a hearty and satisfying meal that’s perfect for any occasion. Here’s how to make this delicious Jamaican classic.
Ingredients
For the Marinade:
- 2 pounds chicken thighs and drumsticks, skin removed
- 2 tablespoons curry powder
- 1 teaspoon ground allspice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- Juice of 1 lime
For the Curry:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 scallions, chopped
- 2 medium carrots, sliced
- 1 bell pepper, sliced
- 1 scotch bonnet pepper, minced (optional for extra heat)
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
- 2 medium potatoes, peeled and diced
- 1 teaspoon brown sugar
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup chopped cilantro (for garnish)
Instructions
Step 1: Marinate the Chicken
- Prepare the Marinade:
- In a large bowl, combine the curry powder, ground allspice, garlic powder, onion powder, salt, black pepper, minced garlic, grated ginger, and lime juice.
- Marinate the Chicken:
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
Step 2: Prepare the Curry Base
- Heat the Oil:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Sauté the Vegetables:
- Add the chopped onion, scallions, carrots, and bell pepper to the pot. Sauté for 5-7 minutes until the vegetables are soft and the onion is translucent.
- Add the Spices:
- Add the minced scotch bonnet pepper, curry powder, ground turmeric, ground cumin, and dried thyme. Cook for another 2-3 minutes, stirring frequently, until the spices are fragrant.
Step 3: Cook the Chicken
- Brown the Chicken:
- Add the marinated chicken pieces to the pot and brown them on all sides for about 5 minutes.
- Add the Liquid:
- Pour in the coconut milk and chicken broth, stirring to combine.
- Add the Vegetables and Herbs:
- Add the diced potatoes, brown sugar, fresh thyme sprigs, and bay leaf to the pot.
Step 4: Simmer the Curry
- Simmer Until Tender:
- Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, or until the chicken is cooked through and the potatoes are tender. Stir occasionally to prevent sticking.
Step 5: Final Seasoning and Serving
- Check the Seasoning:
- Taste the curry and adjust the seasoning with salt and pepper as needed.
- Remove the Bay Leaf:
- Remove the thyme sprigs and bay leaf before serving.
- Garnish and Serve:
- Garnish with chopped cilantro.
- Serve the Jamaican Curry Chicken hot, accompanied by rice, roti, or steamed vegetables.
Tips for Success
- Marination: Marinating the chicken overnight enhances the flavor, making the dish more aromatic and delicious.
- Control the Heat: Adjust the amount of scotch bonnet pepper to control the spiciness. Remove the seeds for a milder curry.
- Consistency: For a thicker curry, simmer uncovered for the last 10-15 minutes.
Enjoy this Jamaican Curry Chicken recipe, a hearty and flavorful dish that will bring the taste of the Caribbean to your kitchen!